Layered Sour Cream Dip
PREP TIME: 10 MIN | TOTAL TIME: 20 MIN | MAKES: 24 SERVINGS
WHAT YOU NEED
4 pita breads
1/4 cup of olive oil, divided
3 Tbsp. za’atar, divided
1 cup BREAKSTONE’S Sour Cream
8 oz. Mexican chorizo, cooked, crumbled
1/2 cup roasted red peppers, finely chopped
1/4 cup red onion, sliced
1/4 cup pepperoncini peppers, finely chopped
- Heat oven to 400°
- Brush 3 Tbsp. oil evenly onto pita breads; sprinkle with 2 Tbsp. za’atar.
- Cut each pita into 8 wedges; place in single layer on rimmed baking sheet lined with parchment paper.
- Bake 6 to 8 min. or until golden brown. Set aside to cool.
- Meanwhile, spread sour cream on a plate. Top with layers of all remaining ingredients except chips.
- Serve with chips.
Garnish with fresh cilantro and smoked paprika.
(Per Serving) 80 calories, 5g total fat, 2g saturated fat, 0g trans fat, 10mg cholesterol, 210mg sodium, 6g carbohydrate, 0g dietary fiber, 1g sugars, 2g protein, 0%DV vitamin D, 2%DV calcium, 0%DV iron, 0%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.